The Secret To Incredible Vanilla Bean Gelato? Just Add Olive Oil.

The Secret To Incredible Vanilla Bean Gelato? Just Add Olive Oil. EVOO is the secret ingredient to better gelato. (Photo: Justin Saper.
Doug Psaltis•

Just in time for the hot weather, a gelato trick from renowned chef Doug Psaltis. Make that creamy, sweet treat even better with the addition of extra-virgin olive oil. It improves the texture and adds a luscious richness that can't be replicated. When preparing, add the best EVOO you can get your hands on. If you're thinking of drizzling a little 18-year balsamic vinegar on top and garnishing with fresh herbs, you've got the right idea.

The Secret To Incredible Vanilla Bean Gelato? Just Add Olive Oil.
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Prep Time
45
minutes
Cook Time
50
minutes
Servings
1
- 1/2 quarts
The Secret To Incredible Vanilla Bean Gelato? Just Add Olive Oil.
Total time: 1 hour, 35 minutes
Ingredients
  • 3 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean
  • 1 cup sugar
  • 10 egg yolks
  • 1 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • Maldon or other flaky sea salt
Directions
  1. Combine milk, cream and vanilla bean in large saucepan and bring to a simmer over medium heat.
  2. Remove from heat. If using vanilla bean, remove from milk mixture, scrape the seeds back into hot milk mixture, and discard the pod.
  3. Cover and steep for 30 minutes.
  4. Add 3/4 cup of sugar to milk mixture and bring back to a simmer to dissolve.
  5. Meanwhile, whisk egg yolks, the remaining sugar and salt together in medium size heat proof bowl.
  6. Gradually whisk in 1 cup of the warm milk mixture into the eggs, and then return all of the eggs back into milk mixture and cook, stirring constantly with a heatproof spatula or wooden spoon, until custard reaches 185°F.
  7. Immediately strain custard through a fine strainer into a heatproof bowl. If not using vanilla bean, then add extract at this time.
  8. Chill over an ice bath, stirring occasionally, until cold.
  9. Cover and refrigerate at least 6 hours, or overnight.
  10. Freeze gelato in an ice cream maker according to manufacturer’s instructions, stopping to slowly drizzle in olive oil halfway through freezing process.
  11. Pack into a freezable container and freeze at least 1 hour before serving.
  12. Upon serving, garnish with drizzle of olive oil and a sprinkle of Maldon, or flaky sea salt. 
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